Tony Dyer
Active Member
I Brewed this last Wednesday.
Lager Malt (2kg), Vienna Malt (650g) and Chocolate Malt (30g), Saaz hpps (30g), Irish Moss. Mangrove Jack M41 Belgian Ale yeast. From European Beer Recipes (or something) by Protz and Wheeler.
My first temperature stepped mash. I have trouble enough getting mash temparatures right at the best of times as I use a plastic bucket with immersion tank insulation, but generally manage OK. However I was surprised at the amount of boiling water needed to raise 3.7kg of grain from 50 degrees to 67 degrees. Now I look at the calculator on this site I understand!
It'll be interesting to see how this comes out as I've only done bitters and stouts before and haven't used lager malts or Saaz hops before. It ferments as an ale so no need for refridgeration.
Anyway, it's bubbling away nicely now in my new Royal Bubbler fermenting jar so fingers crossed.
Lager Malt (2kg), Vienna Malt (650g) and Chocolate Malt (30g), Saaz hpps (30g), Irish Moss. Mangrove Jack M41 Belgian Ale yeast. From European Beer Recipes (or something) by Protz and Wheeler.
My first temperature stepped mash. I have trouble enough getting mash temparatures right at the best of times as I use a plastic bucket with immersion tank insulation, but generally manage OK. However I was surprised at the amount of boiling water needed to raise 3.7kg of grain from 50 degrees to 67 degrees. Now I look at the calculator on this site I understand!
It'll be interesting to see how this comes out as I've only done bitters and stouts before and haven't used lager malts or Saaz hops before. It ferments as an ale so no need for refridgeration.
Anyway, it's bubbling away nicely now in my new Royal Bubbler fermenting jar so fingers crossed.
